1. D AIRY F OODS

2. C OMPOSITION OF M ILK Milk = Lacteal Secretion At least 3.25% fat and 8.25% nonfat milk solids. What is the rest of milk then? Water

3. M ILK F AT %

4. N ONFAT M ILK S OLIDS (NMS) Proteins Casein and Whey Enzymes Lactose Sugar Combined glucose and galactose. Minerals Calcium, Vitamins Vitamin D Fortified

5. 6 E SSENTIAL N UTRIENTS Protein Carbohydrates (Sugar) Vitamins Minerals Lipids (Fats) Water Nature’s Most Perfect Food

6. 1 Gallon of Milk is equal to 8.6 pounds.

7. D AIRY P RODUCTS C ONSUMPTION

11. U TAH AND M ILK 85,000 = Number of Milk Cows 20,894 = Lbs of milk per cow. 1,796 Million lbs of milk. $319.5 Total Receipts from milk and cream.

12. US AND U TAH M ILK P RODUCTION Top 5 Milk Production States 1. California 2. Wisconsin 3. New York 4. Idaho 5. Pennsylvania Utah and Milk 85,000 = Number of Milk Cows 20,894 = Lbs of milk per cow. 1,796 Million lbs of milk. $319.5 Total Receipts from milk and cream.

13. P ASTEURIZATION Raising milk to a minimum of 161 degrees for 15 seconds then rapidly cooled. Destroys pathogenic (disease causing) bacteria.

14. H OMOGENIZATION Prevents milk-fat from separating from liquid. Breaks up fat globules to equal size.